About This Coffee
The owner and founder of Cordillera de Fuego, don Luis Campos, purchased his farm in 1984 shortly after graduating from university. Over the past 10 years, don Luis has been experimenting with different coffee processing methods such as natural, honey, thermic (termico), and anaerobic.
The Termico process starts with cherries picked at their ripest when the sugar content is at its highest point. The semi-washed coffee is then heated with some of the coffee mucilage left on the bean. Exposure to the heat starts to break down the natural sugars of the coffee cherries, partially caramelizing them.
Costa Rican producers are on the cutting edge of processing technology, and this thermic “termico” processed coffee embodies that spirit of innovation. Acidity is bright and juicy, and the cup foregrounds notes of mandarin orange, raspberry yogurt, and maple sugar. The body is viscous and smooth, and the finish is nuanced and flavor-packed.